Spiced Tofu Kofta with Minted Yoghurt
Ingredients
For the kofta:
- 300 g firm tofu
- 1 teaspoon coriander powder
- 1 teaspoon cumin powder
- 1 teaspoon fennel seeds
- 1 teaspoon dried mint
- 1/2 teaspoon chilli flakes
- 6 tablespoons fine semolina flour
- 1 small brown onion
- 3 cloves garlic
- Handful of parsley
- Vegetable oil for shallow frying
For the minted yoghurt
- 250 g Greek coconut yoghurt
- 1/2 lemon juice and zest
- Handful of fresh mint chopped finely
- Salt and pepper to taste
For the salad
- 2 carrots julienned (grated is also fine)
- 10 sugar snap peas cut julienned or cut lengthways
- 1 red onion diced
- 1 tablespoon sumac
- Salt and pepper to taste
- Juice of 1 lemon
- 30 ml extra virgin olive oil
- Handful of parsley finely chopped (optional)
Instructions
- In a food processor, put in all the kofta mixture ingredients and blend until smooth and sticky.
- Place the kofta mixture into a bowl. With damp hands, make the koftas by gently pressing and passing the mixture between your palms, forming the signature finger-indent shape. Place on baking paper for cooking.
- In the meantime, make the minted yoghurt by mixing everything together. Place into a bowl.
- For the salad, place everything into a bowl and toss with the lemon juice and extra virgin olive oil. Keep to the side for when you need to serve.
- Place the vegetable oil into a shallow small frying pan and bring to 180°C (alternatively you can use an air fryer). When the oil has come to the temperature, gently place the kofta into the oil and cook until golden. Take out of the oil, season with a little salt, and let drain on some paper towel.
- Serve immediately with the salad and minted yoghurt.